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18th May
2011
written by Nibblish

Fancy cooking something French and really special? Try this iconic French dish of beef, stewed with lovely vegetables and herbs in wine which are then strained off, reduced and thickened to create a densely flavoured, smooth and silky sauce. Yes, if you’re feeling lazy, you could technically skip the sauce straining steps, but then it would just end up being a lovely stew, not a true boeuf Bourguignon! I personally think the extra step makes all the difference!

French Boeuf Bourguignon Recipe

Ingredients (4 people)

200g bacon, solid chunk cut into lardons
800g braising steak, cut into cubes
2 tbsp flour
2 carrots, peeled and sliced
12 shallots, peeled and sliced
3 cups red wine (ideally Bordeaux)
2-3 cups beef stock (enough to cover)
1 tbsp tomato paste
4 garlic cloves, mashed
2 sprigs thyme, leaves picked
1/2 bunch parsley, finely chopped
1 bay leaf, preferably fresh
200g mushroom, quartered
50g unsalted butter
olive oil
salt & fresh ground pepper
Potatoes, roasted or mashed (to serve)
Crusty bread (to serve)

Boeuf Bourguignon Recipe

Instructions:

1. Pre-heat the oven to 200 degrees. Heat a tablespoon of olive oil over medium heat in a large frying pan, sauté the lardons for 2 to 3 minutes until lightly browned and set aside on a plate.

2. Coat the pieces of beef in flour, season with salt and pepper, and brown on all sides in the bacon fat and olive oil. Set aside with the bacon. Again, in the same oil/fat, sauté the shallots, garlic and the carrot until softened. Set aside with the meat.

Boeuf Bourguignon recipe first step

3. Deglaze the frying pan with the wine, pour it into an oven-proof casserole along with the meat, lardons, shallots, garlic, carrots and add enough stock to almost cover the mix. Stir in the tomato paste and add the parsley, sage and half the thyme. Bring to a simmer on the top of the stove, cover and place in the oven. Reduce heat to 120 degrees and simmer slowly for 3 hours to 4 hours, or until a fork pierces the meat easily.

Boeuf Bourguignon Recipe

4. In the meantime, start preparing the mushrooms. Heat a spoonful of butter and a spoonful of oil in a large frying pan over medium heat. As soon as the foam begins, add the mushrooms and a sprig of thyme, season with salt and pepper, toss and sauté for about five minutes until brown and set aside until ready to use. You may also want to start preparing the side of potato at this stage.

5. When the stew meat is tender, remove all solids from the sauce by draining through a sieve set over a saucepan. Return the beef and bacon to the casserole, discarding the bits of carrot, shallots and herbs which remain in the sieve.

6. Skim the fat off the sauce and simmer it for a minute or two. You should be left with about 2-3 cups of rich, dark sauce, thick enough to coat a spoon lightly. If the sauce is too thin, stir in a spoonful of flour and boil it down to reduce to the right thickness. If it’s too thick, add a bit of stock.Taste for seasoning before serving.

7. Pour the sauce over the side and garnish with fresh parsley to serve.

Boeuf Bourguignon served

If serving later, simply allow the casserole to cool before placing it in the refrigerator. Place over medium heat and simmer very slowly for ten minutes, occasionally stirring the meat with the sauce.

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4 Comments

  1. 23/05/2011

    Hi Isabelle! This looks awesome! I will give it a go this coming weekend. Love your blog!

  2. Liz
    24/05/2011

    what is a “lardon” that i’m meant to cut the bacon into??

  3. Nibblish
    24/05/2011

    In some supermarkets, lardons can be found for sale, prechopped, in sealed packaging. However, you can also purchase a piece of Pork fatback at your local butcher and slice it into lardons, by cutting lengthwise into 1/4-inch-thick slices and then crosswise into 1/4-inch-thick sticks.
    Fatback in a fatty cut of pork from the back of a pig which is also used to make bacon. I hope this helps?

  4. 02/05/2012

    Yum! Great recipe :) can’t wait to try it out

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